This post is authored by Zerobear Polybear.
I think I wrote in my first Jackson Jambalaya post how great the Sunday dinners were in the 1950's when we visited my grandparent’s farm house on Beasley Bayou, west of Isola, MS. One of my fondest 73 year old Sunday dinner memories was my Grandmother’s insistence that Sunday dinner at her house should include a pan of chicken and cornbread dressing. It was a dish she always cooked in a blue and white speckled enameled pan. You may have a similar memory rooted in your past. My Grandmother’s chicken and dressing memory looks like this.
8 comments:
I remember my grandmother putting a pan down and standing ears of corn up and scraping them down the sides with a knife to make cream corn every time we visited in Florida. To bad everyone uses instant food now.
We'll do how to put up creamed corn later on.
Fried corn cooked in a big iron skillet was just as much a holiday tradition as the dressing itself.
Sounds awesome.
Did the original recipe call for old style cornbread or hoecakes?
I've never seen ground chicken for sale, though ground turkey is common.
Robert W - Sadly I am the original recipe.
You can use regular cornbread or Hoe Cakes. Both will work fine. However, If you use regular cornbread you may have a lot more to eat when you don't use much of it in your meatballs.
For general information, I had no trouble at all eating the leftover hoe cake cornbread.
7:23 Both Kroger and Wallyworld have it. Kroger almost always. Wallyworld depends in the day and time you drop by. I bet other grocers have it also, depending on the day and time of day.
You can use turkey, though. I bet it would take good too.
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